Peach Crisp
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Sweet, juicy peaches bubble beneath a buttery oat-pecan topping in this easy peach crisp recipe—the perfect summer dessert.
When peaches are at their peak, this peach crisp is one of my favorite desserts to make. It has all the appeal of peach pie, but it’s so much easier—no rolling or chilling pie dough required. Sweet, juicy peaches bubble beneath a buttery oat-pecan topping that’s crisp, crunchy, and the perfect contrast to the tender peaches underneath. Serve it warm with a scoop of vanilla ice cream. It doesn’t get much better than that.
“My search for the perfect peach crisp is over – this is it.”
Looking for more ways to use fresh peaches? Try my peach galette for an easy rustic tart, peach cobbler for a classic biscuit-topped dessert, or peach blackberry buckle for a delicious twist on peach cake.
What You’ll Need To Make Peach Crisp
- Peaches: Fresh, ripe (but not overly soft) yellow peaches are best for baking—they’ll become sweet and juicy while still holding their shape. Peel them first for the best texture. Frozen peaches work well, too. Thaw them completely, drain off any excess liquid, and pat them dry before using.
- Granulated Sugar: Sweetens the peaches and helps draw out their natural juices as they bake.
- Cornstarch: Thickens the peach juices so the filling is luscious rather than watery.
- Lemon Juice: Brightens the flavor and balances the sweetness of the peaches.
- Vanilla Extract: Enhances the flavor of the fruit.
- All-Purpose Flour: Helps bind the topping into buttery crumbles that bake up crisp and golden.
- Old-Fashioned Rolled Oats: Give the topping its hearty texture and signature crunch. Don’t substitute quick oats, which won’t provide the same texture.
- Light Brown Sugar: Adds sweetness and subtle caramel flavor to the topping. Always pack brown sugar into the measuring cup when measuring.
- Ground Cinnamon: Adds warm spice that pairs beautifully with peaches.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted Butter: Brings the topping together and helps it bake up crisp, golden, and buttery.
- Pecans: Add rich, nutty flavor and extra crunch to the topping. If you have a nut allergy or simply prefer a classic oat topping, feel free to leave them out.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Prepare the peach filling: Toss the peaches with the sugar, cornstarch, lemon juice, and vanilla.
Make the crisp topping: Combine the flour, oats, brown sugar, cinnamon, salt and pecans. Add the butter and work it into the dry ingredients with your fingertips until the mixture forms coarse, uneven crumbs. Some larger clumps are exactly what you want—they’ll bake into crisp, buttery clusters.
Assemble: Transfer the peaches to a buttered baking dish, spreading them evenly. Sprinkle the topping evenly over the peaches, covering the fruit from edge to edge. There’s no need to press it down; keeping the topping loose helps it bake up crisp and crunchy.
Bake and cool: Bake until the topping is deeply golden and the peach juices are bubbling thickly around the edges of the dish. Those bubbling juices are the best indicator that the filling has thickened and the crisp is ready. Let the crisp cool for about 15 minutes before serving. This gives the filling time to set slightly so it isn’t too runny. Serve warm, preferably with a scoop of vanilla ice cream.
If you enjoy this peach crisp, be sure to try my plum crisp in late summer, apple crisp in the fall and strawberry rhubarb crisp in the spring—they’re made with the same kind of easy, buttery crisp topping that’s always a hit.
More Summer Fruit Desserts You’ll Love
Peach Crisp
Ingredients
For the Filling
- 3 lb peaches, peeled, pitted and cut into ¼-in (6-mm) slices
- 2 tablespoons lemon juice, from 1 lemon
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the Topping
- ¾ cup (packed) dark brown sugar
- ¾ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ⅔ cup pecans, chopped
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
For Serving
Instructions
- Preheat the oven to 350°F (175°C) and set a rack in the middle position. Butter a 2-qt (2L) baking dish.
- Make the peach filling: In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly.
- Make the streusel topping: In a medium bowl, mix together the brown sugar, flour, oats, pecans, cinnamon, nutmeg and salt, using your fingers to rub out any lumps of brown sugar. Add the soft butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier).
- Transfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I would love to make this peach crisp but there are nut allegies in the family. My daughter allergic to pecans, walnuts, almonds. What other nuts would you suggest?
Hi Landra, It’s perfectly fine to just omit the nuts – it will still be delicious. 🙂
How to break down for 2 servings
Hi Ellen, The recipe doesn’t divide easily for two servings, but you could cut it in half and make 4 individual ramekins.
Hi,
Do you think this would work with frozen peaches?
Jen
I do, Jen – please LMK how it turns out if you try it!
Approximately how many cups of cut-up peaches would 3 lbs be? Thanks!
Hi Leslie, It’s really hard to say since sliced peaches are hard to measure in cups, but I can tell you that I used 5 very large peaches. You’d probably need about 7 medium peaches to get 3 lbs. Don’t worry about it too much; it doesn’t need to be exact.
Ha! I was going to comment that I wish that when folks offered up recipes they would put in parenthesis an approximate number for the produce mentioned. It makes things to much easier. I realize size can make the variable, but it is nice to have a ball park figure to work with. I shop at a Farmer’s Market and the vendor does the weighing, I just select the pretty produce. I have quite a handed down recipes where measurements weren’t used, but how many of an item. I am so glad someone else wondered the same:)
Hi Jenn
Do you have a trick for peeling the peaches ? I tend to be left with a handful of peach slush by the time I finish.
Hi Kathy, It’s best if the peaches aren’t too ripe – that way you can just use a swiss peeler. If they are soft, it’s easiest to blanch them first. Here’s a good tutorial. Hope that helps!
I have a jar of canned peaches… Would they be OK to use instead of fresh?
Hi Bonita, I do think canned peaches would work here. Please lmk how it turns out!
I would love to serve this for a dinner with friends, but one friend has a gluten allergy. Do you have any ideas for a gluten free crisp?
I’ve got your cookbook and follow you weekly. Your recipes are AMAZING ! !
Hi Kathy, I think you could definitely use a gluten-free flour for the topping. Hope that helps and glad you are enjoying the recipes!
Looks great! what size, in inches, is
the baking dish you used in the pic?
Thanks!
Hi Suzy, It’s an odd-sized dish – just shy of 7 x 11.
This looks delicious, but your opening comments have me craving peach pie! I am thinking of beginning with the wonderful crust for your apple pie. If you think that is a good crust to use, would I pre-bake the bottom crust when making a peach pie?
Thanks much. (I will also make sure to try the crisp!)
Hi Jacquie, Yes and yes! I’d love to know how it turns out.
This dessert looks ideal for a summer dinner party. Can this be made ahead -unbaked and stored in the refrigerator ?(overnight or same day? )
Love all your recipes AND your great cookbook.
Hi Debbie, Yes definitely – I think you could prep it a day ahead and bake before serving. And thank you! 😊
I made this for our visiting family over the weekend. Made on Saturday, served on Sunday morning with, Chicken, Chipotle Sausage, homemade type from a local Italian sausage maker. Excellent dish, for breakfast. Everyone gave compliments, the nuts, and spices were perfect. I did NOT peel the peaches, totally unnecessary. I washed the peaches and dried well with a paper towel. Hubby had some this morning, heated gently in microwave, still very good.
Thanks for a great and easy recipe which can be used for breakfast or dessert.
Good to know it didn’t make a difference to not peel the peaches!
Hi I was wondering if this could be made so that vegans could eat this? I feel the only thing that is needed to be changed is the butter to a margarine that vegans can eat.
Hi Miranda, I haven’t made the topping with anything but butter so I can’t say for sure, but I think (stick) margarine would work. Please LMK how it turns out if you try it!
Jenn this came out beautiful and delicious- i did not have cornstarch so I used 4 tbsp of flour- it thickened beautifully (i let it rest a while after cooking- for those with juicy peaches you may just need some extra resting time). This is perfect Jenn!